Yield: 2 servings
|6 \N||Young tender chicken breasts (3/4 lb. for each person)|
|1½ tablespoon||EACH: butter and cooking oil|
|2 teaspoons||Mild paprika|
Heat butter and cooking oil in heavy skillet. Flour and sprinkle each chicken breast with paprika. Simmer, slowly, for about 20 to 30 minutes, turning frequently, until tender and browned. Don't overcook, because chicken meat will become dry and tough. Serve with warm Roquefort Sauce.
Roquefort Sauce: Melt 3 Tbs butter in a saucepan. Stir in 3 Tbs flour until blended, then slowly, stir in 1½ cups milk. When sauce is smooth and hot reduce heat and add 8 oz. crumbled Roquefort cheese.Season with ¼ tsp paprika and ½ tsp dry mustard. Stir sauce until cheese is melted.
Makes about 2 cups.